Archive for January, 2013

January 25, 2013

麻油雞湯 (Sesame Oil Chicken Soup)

by tina

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This soup is great for warming up from the cold weather and also great for when you have a cold!

This recipe is from the memory of how my late mother used to make it. There are many variations to making this chicken soup. I think some people use light and/or dark sesame oils.. red or black dates.. rice wine or shao xing wine. But as far as I know, this is the tastiest and best recipe. :P Just kidding. I only say that because… who doesn’t love their mother’s cookings?

Ingredients:

  • 1 silkie chicken (~2 lbs. my chicken was 1.85 lbs. you can use regular chicken too)
  • 15 ginger slices, thinly longitudinal (julienne) sliced with the ginger skin unpeeled
  • 1/4 cup + 2 teaspoons sesame oil
  • 4 licorice root slices
  • ~10 dried red dates
  • ~1/8 cup goji berries
  • 1/4 cup + 1/8 cup rice wine
  • 4 1/2 cups water
  • salt

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Directions:

First, cut the chicken into small pieces. The trick to cutting the chicken wings and legs is to cut at the “soft” spots where the cartilage connects the limbs. The body portion is a different story. I just hacked away at the bones.. =]

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Place the pan on the stove and turn the temperature to high. When the pan is hot, place the ginger slices in and stir (yes, before you place the oil in the pan). This is to take the moisture out of the ginger so that it won’t splatter hot oil at you.

When it looks like the ginger has been dried or becoming a little brown, add 1/4 cup of sesame oil in. Stir.

When the ginger looks browned, add the chicken pieces in. Stir, to get the chicken pieces in the oil.

Add the licorice root, red dates, and half of the goji berries. Mix and Stir to try to evenly cook the chicken.

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The pan should be sizzling by now. Then add the 1/4 cup of rice wine in. Stir. Turn the temperature down to medium high. Let it cook a little more and simmer. Stir occassionally to cook evenly.

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When there is not a lot of visible liquid left, turn the temperature off.

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Boil the water in a large pot. Add all the contents in the pan in the boiling water. Add the 2 tsps sesame oil and 1/8 cup rice wine. Add a few dashes of salt.

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After everything comes to a boil, turn the temperature down to medium low-low. Let the chicken cook thoroughly and simmer for about 10-12 minutes. Add more salt to taste.

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You could either enjoy as simply a soup or you could add some noodles. ^_^

(麻油雞麵線)

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